Move over hot chocolate!!! There's a new cup in town and it is serious competition for even the very best hot chocolate. (David and I may not agree here - he is a seriously committed hot chocoholic - but even he was willing to concede that it was a contender. I say winner.)
A problem with all the superlatives that are flung around on blogs is those very superlatives lose their power - get all diluted by becoming common - and then nobody pays them any mind. A sad state of affairs. Being aware of that I hesitate to express myself with all the enthusiasm I feel but really, truly, I think this 'tea' is...... words fail me. Can't think of any to impress you with the wonderfulness of turmeric tea. Or motivate you to give it a go.
When I saw the idea I was intrigued - mostly because turmeric is one of those spices considered to be "good" for you. I wasn't sure why or how but I was pretty sure that. I knew that before it is baked and powdered a piece of turmeric looks like a slender bit of ginger but that is about the sum of my experience. Not impressive. Turns out turmeric is immuno-restorative and an anti-inflammatory agent - that is impressive. And that is just for a start. I don't know if that information alone would motivate many to drink it up but it wasn't enough for me; there are a lot of yucky but potentially healthy offerings out there. The hook for me was the fresh ginger and sprinkle of cayenne mixed with a touch of cinnamon all smoothed out with a spoonful of honey. Done, done, and done!
When I think about how close I came to walking right by my new bliss I shudder. I do.
turmeric tea
(adapted from Mark's Daily Apple and the Dr Oz Show)
1 cup almond milk
1/2 tsp turmeric
dash of cayenne pepper
1/8 tsp cinnamon
1 tsp raw local honey
2 very thin slices of fresh ginger
Combine the turmeric, cayenne pepper, cinnamon, honey, and ginger slices in a mug. Heat the milk in a small saucepan over medium heat just to the point of boiling. Remove from heat and add a couple of tablespoons of the hot milk into the spices and honey in the mug. Stir until smooth, then add the remaining hot milk, mixing well.
Find yourself a quiet spot and a enjoy a little bit of bliss.
Most of the time an air-conditioned house is ridiculous in Calgary. Generally speaking there are only two or three days in our summer when air conditioning would be really welcome. Today is one of those days. Even our house with its wonderfully placed windows and fantastic cross-draft is hot.
In the summer days of my childhood memories the weather was always hot and sunny. My parents built an in-ground pool in our large backyard when I was four. It was a great pool. Big enough to swim laps and deep enough to dive. Every day was a party in the pool. Cousins came often. I remember my mom and aunts sunning themselves on loungers on the pool deck while we splashed and shrieked - having the most wonderful fun. The roof of our garage was flat and overhung one corner of the pool, making a perfect platform for daring leaps into the water. Other days were more quiet - no friends or cousins - just my parents and siblings but just as much fun, still a party. We never went away in the summer because nowhere was better. And always, in my memory, the days were hot and sunny. The water welcoming and cool. Even in Calgary.
We have no backyard pool now. But we still need to cool off on days like today. This rhubarb soda syrup is a nice change of pace. Not strongly rhubarb in taste but still a bit tart, the syrup is the most lovely soft pink colour. I added a sniff of vanilla because I love vanilla with rhubarb and used honey instead of sugar. Added to sparkling water it makes a refreshing soda. My personal preference is to mix it with still water - not too strong. Just a refreshing wisp of flavour on a hot day.
The hardest part of making this is finding a bottle pretty enough for the pink to keep it in :) In the end I used a vinegar bottle that I had saved for its very prettiness. Of course, a mason jar would store it just as well - but where's the fun in that?
rhubarb italian soda
(from Chatelaine - adapted)
1/2 cup honey
3/4 cup water
1 1/2 cups coarsely chopped rhubarb
3 Tbsp freshly squeezed lemon juice
1/8 tsp vanilla (optional)
Combine the water and honey in a saucepan and bring to a boil. Add the chopped rhubarb and allow to come back to a boil. Turn the heat off under the pan but leave the pan on the burner. Cover and let steep for an hour. Add the lemon juice (and vanilla if you wish). Pour the resulting syrup through a sieve into whatever container you have chosen. Store in the fridge.
To use: mix in proportions of 1 Tbsp syrup to 1 cup water (still or sparkling) or to taste. As noted above, I like it a bit weak. David prefers it stronger.
